Nutritious Bean and Cabbage Italian Soup simmered to perfection
A delicious Bean and Cabbage Italian Soup recipe that has ingredients like chopped tomatoes, fresh cabbage, cannellini beans, shredded carrots and many other vegetables that are simmered and cooked to perfection. Bean and Cabbage Italian Soup is a great way to end a chilly day.
Cabbage soup recipes are a great source of sugar and dietary fibers. When you add beans to the mix you are getting high amounts of nutrients that are jam-packed with flavor.
A healthy, nutritious soup that doesn't let your taste buds go to waste.
INGREDIENTS COOKWARE
| 1 15 1/2 oz. can of Cannellini Beans
1 Yellow Onion, chopped
1 Garlic clove, minced
1 (15-30 ounce) can chopped Tomatoes
2 stalks Celery, finely chopped
2 c Green Cabbage, shredded
1/2 cup fresh Parsley, chopped
2 Carrots, shredded
1 tsp pepper
1 lb. Red Potatoes, cubed
1/4 C Fresh Basil, finely chopped
1 3/4 quarts Vegetable Broth
1/2 tsp Black Pepper
2 tsp Salt |
1 Stock Pot or Large Pot
Food Processor
Ladle
Spatula
Dry measuring cups & spoons
Liquid measuring cup
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Cooking your Bean and Cabbage Italian Soup
If you don't like a strong cabbage flavor you can chop them in 1 inch squares instead of shredding the cabbage.
Pour 1 3/4 quarts of chicken or vegetable broth into a large pot.
Drain a 15 1/2 oz. can of Canellini Beans and add it to the pot.
Add 2 cups of cabbage and 2 shredded carrots to the pot.
Turn the stove on medium high heat and boil for 45 minutes.
While it's boiling, put 1 Garlic clove, 1/2 cup fresh parsley, 1/4 cup fresh basil, 1 large yellow onion and 2 celery stalks in a food processor and turn it on low till everything is minced. Then add it to the pot.
Then Add 1 pound of cubed red potatoes, 1 cup diced tomatoes with the liquid, 1/2 teaspoon black pepper, and 2 teaspoons salt to the pot.
After 45 minutes is up, take the pot off the stove and dig in to your bean and cabbage soup.
An easy, quick and tasty bean & cabbage
italian soup that anyone can make.
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